Flour cooling system

Attentive to customers’ needs, dynamic and committed to improving production
processes since ever, Agriflex is now focusing on FLOUR TEMPERATURE
CONTROL in the dough mixing room, which is crucial to ensure CONSTANT
and OPTIMUM quality, both in industrial and small-scale production of baked
goods.

Attentive to customers’ needs, dynamic and committed to improving production
processes since ever, Agriflex is now focusing on FLOUR TEMPERATURE
CONTROL in the dough mixing room, which is crucial to ensure CONSTANT
and OPTIMUM quality, both in industrial and small-scale production of baked
goods.
The flour cooling system fine-tuned by Agriflex is unique and innovative, as it allows
to decrease flour temperature up to 20°C, ensuring a constant and uniform
temperature, and eliminating the disadvantages of the methods used so far.
One of the most common and widespread methods currently used to lower
dough temperature is adding ICE directly in the mixer.
There is however a limit to it, namely the empirical way, often depending on the
skill of the operator at work, in which the following is calculated: the amount of
ice to add, based on the temperatures measured, and the reduced amount of
water to add to the dough, as part of it comes from ice melting.
Moreover, the low percentage of water in the dough during the initial phase (to
be later integrated with the addition of ice), makes it especially dry and may
even cause premature wear of the mixer and excessive stress on mechanical
parts.
Another method used for dough cooling is injecting LIQUID NITROGEN and
CARBON DIOXIDE.
Beside the high costs making these systems not very common, liquid nitrogen
and carbon dioxide enter in contact with the dough, causing a modification in
the organoleptic properties of the raw materials and the death of yeasts, as
well as uneven cooling, as the surface of dough is mostly cooled down.
Moreover, as this method does not take into account a number of affecting
factors such as flour temperature at silo outlet, the exposure of dough to liquid
nitrogen and carbon dioxide does not ensure any feedback by the operator.